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ebi cream korokke recipe

Ebi Cream Korokke

Yuka
Ebi Cream Korokke is a king of side dishes! It is extremely creamy and loved by so many generations! When Ebi Cream Korokke is on the table, your day is gonna suddenly be happier!
Prep Time 20 minutes
Cook Time 20 minutes
in the fridge 5 hours
Total Time 5 hours 40 minutes
Course Appetizer, Snack
Cuisine Japanese
Servings 4 korokkes
Calories 166.98 kcal

Ingredients
  

  • 130 g peeled raw shrimp(s) if they're not peeled, please peel them.
  • 2 Tablespoon potato starch or Katakuriko katakuriko or potato starch. This is for cleaning the shrimps
  • 1/3 large onion about 75-90g
  • 15 g unsalted butter
  • 200 ml whole milk
  • 3 Tablespoon all-purpose flour
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 teaspoon panko HERE to buy
  • 1 teaspoon bouillon HERE to buy
  • oil for deep frying. Use As much as needed to cover the Ebi Cream Korokke

Batter for cover

  • 1 large egg(s) 1 egg should be enough but add more if you need.
  • all-purpose flour 1/2 cup should be enough but add more if you need.
  • panko 2 Tbsp should be enough but add more if you need.

Instructions
 

  • Cut onion into small pieces
  • If you have shell on shrimp, please remove the shells, then add Katakuriko (or potato starch). Then wash off the katakuriko. Washing after adding katakuriko cleans the shrimp better!
  • Cut the shrimp into chunks.
    *do not need to cut them into small. You want to be able to taste some shrimp texture in the final dish.
  • In a medium frying pan, turn the heat to medium and add 1 teaspoon vegetable oil and the onions.
    Cook until the onion gets soft and clear.
  • Then add the shrimp to the pan. Cook until the shrimp change color.
  • Turn the heat to low and add butter to the pan.
  • After melting all the butter, turn the heat off once, and add flour. Mix thoroughly.
  • Turn the heat back to medium-low and add milk three separate times. Slowly keep mixing until the milk starts boiling.
  • After boiling, turn the heat to low and add salt, black pepper, bouillon, and panko. After mixing everything, turn the heat off.
  • In a silver tray (or baking pan), add the mixture and make it flat.
    Let it cool, then cover with cling wrap before putting it in the fridge.
  • Store in the fridge at least 5 hours. After 5 plus hours, take the tray out of the fridge.
  • Form the batter into 4 circles.
    *You can make them whatever shape you prefer, but I like them best as circles!
  • In a small bowl, add egg. Beat it. In another small bowl, add flour. In a third small bowl, add panko.
  • First, put the shaped batter into the flour, then egg, and lastly panko. Do all of them.
  • In a pot, add oil and bring the temperature to 340°F (171-172°C). Then add 2-3 at a time to cook. Deep fry until the Ebi Cream Korokke gets beautiful golden brown. About one and a half minutes per side.
    *If you add all of them, the temperature drops too quickly so they won't cook.

Let's eat!

  • This is so creamy and good. You can eat it all by itself!

Nutrition

Calories: 166.98kcalCarbohydrates: 13.02gProtein: 9.23gFat: 8.51gSodium: 287.15mgFiber: 0.74gSugar: 3.13g
Keyword shrimp
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